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Brunch fanatics, rejoice: today I’m sharing a recipe that friends and family have dubbed, “one of [my] best efforts to date.” Interpret that however you’d like, but you’d be a fool if you didn’t pencil a coffee-cake-making sesh in on your calendar, pronto.
I made this coffee cake for Memorial Day Weekend (along with last week’s Death-by-Chocolate Cookie Cups), and the whole thing was devoured within 24 hours. It’s a riff on an old favorite, with a few new tweaks and bells and whistles that manage to make it even better than the O.G. recipe.
The secret? Greek yogurt. Seriously. This, coming from the (now-hypocritical) girl who curses the notion of “healthy substitutes.”
I swapped the sour cream (1-to-1) for Fage Total 0% merely because it’s all I had in my refrigerator at the time, and the cake came out perfectly. Since Greek yogurt (Fage, at least) and sour cream have comparable textures and sour flavors, you won’t detect a difference in taste; the cake will still be rich, creamy, and ever-so-slightly tart. The difference lies in the protein and fat content: Greek yogurt is far richer in protein that its decidedly protein-deficient brother (on the order of 22 grams more for the 8oz serving in this recipe), and the fat factor? There isn’t one.
This isn’t to say that this raspberry-almond coffee cake is fat-free and “good for you,” but thanks to the Greek yogurt substitution, you can convince the health-conscious folks in your life to try a “guilt-free” slice.
Have you ever had success with swapping an ingredient out for something healthier? Tell me about in the comments section below!
Raspberry-Almond Coffee Cake
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup (8 ounces) plain Greek yogurt (I used Fage Total 0%)
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons pure almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (or 2 6-ounce containers) fresh raspberries
- 1/3 cup granulated sugar
- 1/3 cup sliced raw almonds
- 1 cup confectioner's sugar
- 1/4 cup whole milk
- 1/2 teaspoon pure almond extract
- Preheat oven to 350 degrees F and lightly grease a 9-inch springform pan
- Beat butter with a stand mixer fitted with a paddle attachment until light and smooth
- Add sugar and mix
- Add eggs, Greek yogurt, vanilla extract, almond extract and mix
- In a separate bowl small mixing bowl, combine flour, salt, and baking powder
- Gradually add the flour mixture to the wet mixture, mix until fully incorporated
- Pour batter into the greased springform pan
- In a medium mixing bowl, combine raspberries, sugar, and almonds
- Sprinkle mixture as evenly as possible over batter
- Bake for 38-42 minutes, or until edges start to turn golden brown (the cake may still look slightly underdone-- don't worry! The base is supposed to be very moist, and will continue to bake through a bit after it's removed from the oven)
- Allow cake to cool in pan on a wire rack for 15 minutes
- Keeping cake in springform pan, cover with plastic wrap and place in refrigerator to set for 1-2 hours.
- After cake has set, remove from refrigerator and remove springform pan (leaving the metal base intact). I like to place the cake on a large plate before adding the glaze so that it doesn't make too much of a mess.
- If opting to add glaze, whisk together powdered sugar, milk, and almond extract until smooth and drizzle over cake
- Allow glaze to set, about 15 minutes
- Cover in plastic wrap and refrigerate for up to a week or freeze for up to two months
- I personally love to serve this cold.
NOTE: This coffee cake it will NOT rise like a regular cake. It will be very moist, and may need to fully solidify in the refrigerator for 2-4 hours before slicing and serving.